Cherry and Strawberry Cake

Name: Cherry and Strawberry Cake - Ruxanda N.
Ingredients: Base: 7 eggs; 12 tablespoons of granulated sugar; 12 tablespoons of flour; 7 tablespoons of cold water; a pinch of salt. Cream: 500 ml liquid cream; 3; 4 tablespoons of powdered sugar if the cream is unsweetened; 6 sheets of gelatin; 100 g canned cherries; juice from the can for soaking; 100 g strawberries; a little chocolate for decoration + strawberries and cream. Glaze: 150 g strawberries; 2; 3 tablespoons of sugar; a little water; 3 sheets of gelatin.

Dessert - Cherry and Strawberry Cake by Ruxanda N. - Recipia

I made the cherry and strawberry cake for my older daughter Beatrice's birthday. It's a simple sponge cake with whipped cream and fruit, soaked in syrup from the canned fruit and topped with a strawberry glaze. The cherries and strawberries give the cream a fresh taste, while the sponge remains light and suitable for a fruit cake. The decoration can be simple, with chocolate-dipped strawberries and a bit of whipped cream. Quick Info Total time: not specified in the original recipe Preparation time: not specified Baking time: not specified; the sponge is baked at 180°C and checked with a toothpick Servings: not specified; the cake is cut into slices Difficulty: medium Recipe type: fruit cake, suitable for birthdays Ingredients For the sponge 7 eggs 12 tablespoons of sugar 12 tablespoons of flour 7 tablespoons of cold water A pinch of salt For the cream 500 ml of liquid cream 3-4 tablespoons of powdered sugar, if using unsweetened cream 6 sheets of gelatin 100 g of canned cherries 100 g of strawberries Syrup from the canned fruit, for soaking the sponge For the glaze 150 g of strawberries 2-3 tablespoons of sugar A little water 3 sheets of gelatin For decoration A bit of chocolate A few strawberries Whipped cream Preparation method 1. Preparing the sponge Separate the egg whites from the yolks. Place the egg whites in a bowl and beat them with a pinch of salt until frothy. Add the sugar and yolks, then continue mixing until the sugar dissolves and the mixture is well combined. Gradually pour in the cold water, then add the sifted flour, sprinkling it in. Gently fold the ingredients together with a spatula until the mixture is smooth. Pour the batter into a baking pan lined with parchment paper. The oven should be preheated to 180°C. Bake the sponge until it passes the toothpick test. If the toothpick inserted in the center comes out clean, the sponge is done. Allow the sponge to cool, then cut it into two layers. 2. Preparing the fruit cream Whip the liquid cream together with the powdered sugar, if using unsweetened cream. Mix until the cream thickens and holds its shape. Chop the canned cherries and strawberries into small pieces. Add the fruit to the whipped cream and gently fold them in. Prepare the 6 sheets of gelatin according to the instructions on the package. Once ready, add them to the whipped cream and fruit mixture and mix well to ensure the gelatin is evenly distributed. 3. Assembling the cake Place the ring of a springform pan on a serving platter. Put the first layer of sponge inside the ring and soak it with the syrup from the canned fruit. Spread the cherry and strawberry cream on top, leveling the surface as much as possible. Place the second layer of sponge over the cream and soak it with the remaining syrup from the canned fruit. 4. Preparing the strawberry glaze Blend the 150 g of strawberries until smooth. Pour the puree into a small saucepan, add a little water and sugar, then cook the mixture until it thickens. Remove the saucepan from the heat. Add the 3 sheets of gelatin, previously soaked in water, to the warm glaze and stir until completely melted. Pour the warm glaze over the cake and spread it carefully. It’s important that it’s warm when you add the gelatin, but it should not be kept on the heat after the gelatin has been added. 5. Decorating For decoration, dip the strawberries in melted chocolate using a double boiler. Allow them to drain slightly, then place them on the cake. For the rest of the decoration, use whipped cream mixed with a bit of chocolate. Spread the whipped cream on top of the cake in the desired shape. Once the glaze and decoration are in place, the cake can be served. Why I make this recipe often I love this cake because it uses a simple sponge and an easy-to-make cream, yet the result is perfect for a birthday. The fruit changes the texture of the cream and prevents the cake from being too heavy. The canned cherries are also useful for soaking, so their juice doesn’t go to waste. Tips and variations Tips Sift the flour before adding it to the sponge mixture. Fold it in with a spatula; do not mix aggressively, so the batter remains light. Whip the cream until it thickens but stop once it holds its shape. Add the chopped fruit to distribute it more easily in the cream. The canned cherries should be drained before being added to the cream. Keep the juice for soaking the sponge. Gelatin should always be prepared according to the instructions on the package. For the glaze, it is added after the strawberry mixture has been taken off the heat. Substitutions If the liquid cream is already sweetened, there is no need to add the 3-4 tablespoons of powdered sugar. The amount of sugar in the cream depends on the type of cream used. Canned cherries can be used along with their juice for this recipe, as presented. No additional syrup is needed for the sponge. Variations The amounts of strawberries and cherries can be kept in the proportions from the recipe, so the cream has both cherry and strawberry flavors. The 150 g of strawberries are used separately for the glaze. The decoration can remain simple, with whipped cream and chocolate-dipped strawberries. Chocolate can also be added to the whipped cream used for decoration, as indicated in the original recipe. Serving ideas Cut the cake after the glaze has set and the cream is firm. It is served cold, in slices, to maintain the shape of the layers. Frequently asked questions Can I use sweetened cream? Yes. In this case, do not add the 3-4 tablespoons of powdered sugar. The powdered sugar is mentioned for unsweetened cream. What do I soak the sponge with? The sponge is soaked with the syrup from the canned cherries. It is used for both the first and second layers. When do I add the gelatin to the glaze? The gelatin is added after the mixture of strawberries, water, and sugar has boiled and the saucepan has been removed from the heat. The sheets should have been soaked in water beforehand. How do I check if the sponge is done? The sponge is checked with the toothpick test. It is ready when the toothpick inserted into the mixture comes out clean. Can the cake be made without the chocolate decoration? Yes. The cake can be decorated only with whipped cream and strawberries. Chocolate is used for the strawberries dipped in it and for the whipped cream decoration. Nutritional values The values below are estimates and may vary depending on the type of cream, the amount of chocolate used, and the number of slices. For a slice of cake divided into about 12 servings, the estimate is: Calories: approximately 350-430 kcal Protein: approximately 6-8 g Carbohydrates: approximately 45-55 g Fat: approximately 16-22 g Sugars: approximately 30-40 g Most of the calories come from the cream, sugar, sponge, and chocolate used for decoration. These values do not replace an exact nutritional calculation, especially since the recipe does not specify the type of cream and the exact amount of chocolate. Storage and reheating The cake should be stored in the refrigerator because it contains cream, fruit, and gelatin. Cover it if possible, so the sponge and cream do not absorb odors from the fridge. It should not be reheated. It is served cold, directly from the refrigerator or after sitting at room temperature for a little while to make it easier to cut.

Cherry and Strawberry Cake

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